I was wondering if anyone had a preference for a specific variety for making sauerkraut or for fresh eating of cabbage varieties? I have Ballhead, late flat dutch, and tunnel crop (which is for tunnel growing and fresh eating, but what is your experience? what do you ask for when you go for your plants or seeds?
Jersey Wakefield, and Stonehead. Jersey is looser than many, Leaves are great for cabbage rolls. Stonehead is a good market sized cabbage. 3-5 pounds. Split resistant. I have grown Early and Late Flat Dutch for kraut. Cabbage moths and their devil spawn seem to like whatever variety I put out.
FBG, Thanks. I started EJW, but it was old seed and didn't germinate very well. I also started Stonehead and ballhead. Not knowing what either really were, but I had them so I used them. I think DH must have picked up the seeds last time we got them as ballhead wasn't familiar to me, but I found it is a 125day cabbage and great for slaw after I seeded the flats. the neighbor who grows for his own farm market (10 acres of produce) uses Dipel dust on all his cole crops. He always has nice crops. Never do I see any worms on his broccoli or damage on his cabbage if I stop in there. I try to keep up with putting it on, but you need to put it on after a rain and probably at least every 2 weeks, I seem to run out of daylight every Summer day trying to get it all done.
I plant the early flat Dutch and Copenhagen. Both are good varieties for the south. Copenhagen is a slightly smaller variety and is excellent for eating fresh or cooked, early flat Dutch is a larger and holds up well for kraut. I just buy the started plants $1.99 per six pack.
